Description
Soft and chewy snickerdoodle cookies with rich brown butter and cinnamon sugar coating.
Ingredients
Scale
- 1 cup unsalted butter, browned and cooled
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Brown the butter in a saucepan over medium heat, then let it cool.
- Preheat your oven to 350°F (175°C).
- Mix browned butter with sugar until creamy. Add eggs one at a time.
- Whisk flour, cream of tartar, baking soda, and salt in a separate bowl.
- Combine wet and dry ingredients until a dough forms.
- Roll dough into balls, then coat in cinnamon sugar mixture.
- Place on a baking sheet and bake for 10-12 minutes.
- Cool before serving.
Notes
- Store in an airtight container for up to 5 days.
- Dough can be refrigerated for up to 2 days before baking.
- For extra chewiness, slightly underbake the cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg